Add the chicken to a mixing bowl followed by the the seasoning and yogurt. Mix until the chicken is coated and all is well combined. Allow it to sit for a few minutes or cover it or refrigerate overnight.
Add 2 tbsp of the butter and the olive oil to a pan over medium high heat. After melting down, place in the onion, ginger, and garlic. Stir and saute for a couple of minutes.
Add the chicken in and cook until no longer pink and slightly browned.
Add in the tomato paste and tomato sauce. Stir until well combined, bring to a boil, and reduce the heat. Place a lid on and allow to simmer for 10 minutes.
After a simmer, pour in the heavy cream and stir until well combined. Add in the remaining 1 tbsp of butter and stir until combined and melted.
Serve over basmati rice and enjoy your creamy and easy butter chicken.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
I use boneless skinless chicken breasts, but you can use thighs as well. Often they are more tender and juicier.
Vary the seasoning according to your liking. You can also omit seasoning you don't have or like.
I use heavy cream, but half and half or table cream can also be used as a substitute.